Warm Ricotta Citrus-Honey Cakes with Roasted Plums and Hazelnut Crumble
An original dessert with a soft, delicate texture: small warm ricotta cakes scented with orange and lemon, served with roasted plums, a crunchy oat-hazelnut crumble, and a final drizzle of honey. It balances creaminess, juicy fruit, and crisp contrast in every bite.
Ingredients
- 250 g ricotta cheese (for the tortitas)
- 2 units egg (large)
- 90 g all-purpose flour (for the dough)
- 60 g sugar (for the dough)
- 5 g baking powder
- 1 g salt
- 1 unit orange zest (finely grated)
- 1 unit lemon zest (finely grated)
- 5 ml vanilla extract
- 30 g melted butter (for the dough)
- 500 g red plums (cut in wedges)
- 45 ml honey (divided)
- 30 ml orange juice (for the ciruelas)
- 2 g ground cinnamon (divided)
- 60 g hazelnuts (chopped)
- 40 g rolled oats (for the crumble)
- 25 g brown sugar (for the crumble)
- 30 g cold butter (diced, for the crumble)
- 5 ml oil or butter for greasing (for the molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or dish with the oil or butter for greasing.
- 2
Place the red plums in the dish. Add 1 tablespoon of honey, the orange juice, and half of the ground cinnamon. Toss well and roast for 18 minutes at 200 °C / 400 °F, until tender but still holding their shape.
- 3
While the plums roast, make the crumble. In a bowl, combine the hazelnuts, rolled oats, brown sugar, cold cubed butter, and the remaining ground cinnamon. Rub with your fingertips until irregular crumbs form.
- 4
Spread the crumble on a small tray and bake at 180 °C / 350 °F for 10 minutes, stirring once halfway through, until golden and crisp. Set aside.
- 5
For the cakes, whisk together the ricotta, eggs, sugar, orange zest, lemon zest, vanilla extract, and melted butter in a bowl until smooth.
- 6
Add the all-purpose flour, baking powder, and salt. Mix just until combined, without overbeating.
- 7
Heat a nonstick skillet over medium-low heat. If desired, lightly coat it with a very thin film of extra butter. Drop small portions of batter into the pan and cook for 2 to 3 minutes per side, until golden and cooked through in the center.
- 8
Warm the cakes again for 2 minutes in the oven at 160 °C / 325 °F if you want to serve them extra warm alongside the plums.
- 9
Serve the warm cakes with the roasted plums on top or alongside. Finish with the hazelnut crumble and the remaining honey drizzled over each portion.
Chef tips
For a lighter texture, let the batter rest for 5 minutes before cooking the cakes. The crumble can be made ahead and stored in an airtight container for up to 2 days.
Substitutions
You can replace the hazelnuts with almonds or walnuts if preferred. The plums can be swapped for nectarines or firm peaches. Honey can be replaced with maple syrup, though the final flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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